Hummus

This is really fun to make, and delicious too. You will need a food processor in order to get the consistency right.

With the chopping blade in place on the food processor, put the lemon zest, salt



and garlic cloves



through the feed tube, then pulse about 10-12 times until minced.



Drain the chickpeas; rinse with water, and then drain again. Add them to the work bowl



then add the tahini,



water and lemon juice



and cumin.



Process this until it is smooth and creamy. With the machine running, add the olive oil



and parsley



through the food tube. Process until smooth. Enjoy with pita, crackers, crudite, and as a sandwich spread. There are a lot of possibilities!

I love bringing pita, veggies and hummus for lunch - easy to pack, good mix of carbs, protein and veggies. For more great ideas for lunch, visit the Ultimate Recipe Swap.

For more great recipes, visit Cooking Thursday, Foodie Friday, Food on Fridays, and Friday Food, Super Bowl Eats and Treats.

Hummus

2 strips lemon zest
1/2 tsp. kosher salt
2 cloves garlic
1 - 28 oz. can chickpeas, drained and rinsed
3 Tbsp. tahini
2 Tbsp. fresh lemon juice
5 Tbsp. water
1 1/2 tsp. cumin
1 1/2 Tbsp. olive oil
1/2 tsp. dried parsley

With the chopping blade fitted on a food processor, pulse together the lemon zest, salt and garlic until minced, 10-12 times. Add the chickpeas, tahini, lemon juice, water and cumin to the work bowl. Process until smooth. With the machine running, add the olive oil and parsley through the food tube. Process another 30 seconds or so until smooth. Serve with crudite, crackers or pita, or as a sandwich spread.

Makes 2 1/2 cups.